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Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling Pasqualone, Antonella Laddomada, Barbara Boukid, Fatma De Angelis, Davide Summo, Carmine Indústries Alimentàries Funcionalitat i Seguretat Alimentària 663/664 Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased (p < 0.05), the latter meeting the requirements for applying “source of fiber” and “high in fiber” claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering L* and b* and increasing a*, but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher (p < 0.05) in AS10 (97.84 µg/g) and AS20 (132.18 µg/g) than in control (73.97 µg/g). The antioxidant activity showed the same trend as the phenolic. The p-hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product. info:eu-repo/semantics/publishedVersion 2020-11-20 info:eu-repo/semantics/article Pasqualone, Antonella, Barbara Laddomada, Fatma Boukid, Davide De Angelis, and Carmine Summo. 2020. "Use Of Almond Skins To Improve Nutritional And Functional Properties Of Biscuits: An Example Of Upcycling". Foods 9 (11): 1705. doi:10.3390/foods9111705. 2304-8158 http://hdl.handle.net/20.500.12327/1085 https://doi.org/10.3390/foods9111705 eng Foods Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess 12 MDPI